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Doughnut With raisins


This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Doughnut with raisins. Wash and boil the raisins; once boiled, put them into eight or nine little skewers; make the same kind of dough we did on the baking pan, but it should be denser, then add some saffron and salt, fry it in hot butter, once fried, slice it in two and put it in the plate, add some sugar. Germans slice apples and pears too, but we don't.

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